My sausage makers grinds as it fills the cases. for the Cumberland sausages I am making Is one grind enough if I cut up the meat, pretty fine, add spices etc, mix well and grind directly into the casings, or would I be better with two grinds?

Welcome to the forum. I would suggest that you grind once, then add in the seasonings and mix until you have a good bind to the sausage meat. Then for stuffing you could use a spacer or kidney plate so that the meat doesn't get overworked.

Hmm don't seem to have a spacer or a kidney plate on this model. Guess I'll run it through the large grinder plate, mix in spices and then stuff through the medium grinder and hope that's better than last years.